Barely a Bloody Barleywine - Beer Recipe - Brewer's Friend

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Barely a Bloody Barleywine

392 calories 33.6 g 12 oz
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 180 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 2.44 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.114 (recipe based estimate)
Post Boil Gravity: 1.118 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BCLMIKE
Calories: 392 calories (Per 12oz)
Carbs: 33.6 g (Per 12oz)
Created: Monday November 13th 2023
1.118
1.021
12.8%
29.6
47.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb American - Pale 2-Row - Toasted9.5 lb Pale 2-Row - Toasted 33 30 76.8%
1 lb Briess - Caramel Malt - 60L1 lb Caramel Malt - 60L 35.4 60 8.1%
0.63 lb Briess - Caramel Malt - 40L0.625 lb Caramel Malt - 40L 35.4 40 5.1%
0.63 lb Flaked Corn0.625 lb Flaked Corn 40 0.5 5.1%
10 oz Maple Syrup10 oz Maple Syrup - (late boil kettle addition) 30 35 5.1%
12.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 80 min 22.64 50%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 10 min 7 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 oz Oak Cubes Medium Toast Flavor Primary 0 min.
1 oz Oak Cubes Medium Toast Flavor Secondary 30 days
4 oz Bourbon Flavor Secondary 30 days
 
Yeast
Omega Yeast Labs - Dried Lutra Kveik - OYL-071DRY
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.87 gal Strike 163 °F 150 °F 75 min
2.7 gal Sparge 170 °F 168 °F --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.67 14.7  
Mash volume with grains 4.61 18.4  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume (equipment estimates 5.07 g | 20.3 qt) 0.49 1.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 2.44 9.8  
Volume increase from sugar/extract (late additions) 0.06 0.2  
Boil off losses -4.5 -18  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 2.5 10  
Going into fermentor 2.5 10  
Total: 4.16 16.6
Equipment Profile Used: System Default
 
Notes

Maple Syrup @ 10 minutes left in boil

Sanitized Oak in primary (w/sanitizing water)
Primary Fermentation <72 (days 1-2)
Primary Fermentation <65

Secondary <65 (x30 days)
Oak Cubes soaked in bourbon at time of boil, added to secondary at time of transfer

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  • Public: Yup, Shared
  • Last Updated: 2023-11-13 02:52 UTC